Roselle, a variety of green sorrel possess tender leaves which when used in salads, provide a taste similar to spicy spinach contrasted with a flavourful, fruity sourness. Widely favoured as a tastier, spicier and tangier substitute for Spinach in India, roselle is called “gongura’ and is extensively used. The leaves are steamed with lentils and cooked with curries, dal and stews. A versatile tasty leaf and a definite must try!
Health: Roselle has been used as a therapeutic plant for centuries to treat toothaches, urinary tract infections, colds, and even hangovers. Roselle juice extracted from leaves is used to treat conjunctivitis and, when pulverised, soothes sores and ulcers.
Net Weight: 100 g